Ingredients
- 1 cup whipping cream
- 3 cups white granulated sugar
- 2 tablespoons corn syrup
- 1 tablespoon butter
- 1-2 teaspoons raspberry extract extra strength is best
- 2-5 drops red or purple food coloring
- 3-4 cups chocolate melted
Method
Preparing the Cream Center
- In a heavy saucepan, combine whipping cream and sugar, letting the mixture soak for a few minutes.
- Heat over medium, stirring constantly, and add corn syrup. Bring to a slow boil.
- Use a pastry brush with water to wash down sugar crystals from the pan sides to prevent crystallization.
- Insert a candy thermometer and cook to 238°F, ensuring proper calibration.
- Pour the hot mixture onto a damp marble slab or chilled bowl without scraping the pot.
- Add butter to the center and let cool slightly until warm to the touch.
- Beat using a stand mixer or by hand until it becomes creamy and dough-like. Let rest before flavoring.
Flavoring and Shaping
- Add raspberry extract and food coloring, mixing well until fully incorporated.
- Molding Option
- Pipe into prepared chocolate molds, ensuring the sides are well coated.
- Freeze for 5-10 minutes, then add filling and top with chocolate.
- Freeze again, then tap out chocolates once set.
- Hand-Dipping Option
- Roll the raspberry mixture into small balls and chill until firm.
- Dip in melted chocolate, ensuring an even coat.
- Place on waxed or parchment paper to set completely.
Notes
- Recommendation: make cream center in advance. Unflavored cream center can be made in advance up to 2 weeks. Store in an airtight container or ziplock bag. when ready to use, flavor.
- Store in an airtight container at room temperature for up to 2 weeks or longer.
- If the cream center becomes grainy, reheat with 1/2 cup of water, bring back to 238°F, and beat until smooth.
- Experiment with flavors like mint or almond for a unique twist!